1. Preheat oven to 350 degrees. 2.Grease 3 loaf pans and set aside. 3.In a mixing bowl beat sugar and oil on medium speed. 4.Add eggs and beat well. 5.In a separate bowl mix dry ingredients- flour, baking soda, salt and cinnamon. 6.Add dry mix and water alternately to the sugar mix beating on low speed. 7.Beat in canned pumpkin. 8.Add chocolate chips last. 9.Bake at 350 for 55 mins. 10.Cool in pans for 10 mins. 11.Remove from pans and let it cool.
I got this recipe from a Blogger that I follow called Mique and I found it interesting that I wanted to share with my friends. I will give this one a try myself.
1 turkey (15 lbs.), thawed if frozen 2 tablespoons of Salt 1 lemon 1 large onion 1 large celery stalk 3 large sprigs of parsley 1 large carrot 1/4 cup of Olive Oil 1 tsp Garlic powder 1 tbsp paprika 2 tbsp butter 1/2 cup of white wine
1. Remove packaging. Remove the neck and giblets from both cavities of the turkey.
2. Wash the turkey, the neck and giblets in very cold water.
3. Rub the inside and outside of the turkey evenly with the salt.
4. Slice the lemon in half and rub the inside and outside of the turkey with the lemon half squeezing the juice as you rub.
Place the used lemon halves inside the cavity.
5. Place the butter underneath the chicken skin over the breast
6. Sprinkle the paprika, pepper and garlic powder evenly over the chicken leaving a small amount to marinate the cavity.
7. Place the neck and gizzards inside the turkey. Add the wine and remaining spices into the cavity to marinate.
8. Place the celery, onion and carrot inside the cavity.
9. Drizzle and rub the Olive oil over the Turkey.
10. Place in the refrigerator overnight or up to 48 hours before cooking.
11. Take the turkey out of the refrigerator at least 30 minutes before cooking.
Cook the turkey at 350 degrees for approximately three hours with the vegetables inside.
Times for cooking a turkey are variable so the best way of being certain a turkey is done is by using a thermometer. Insert the thermometer in the thickest part of the thigh; be sure not to touch the bone. When the thermometer reads 165 F the turkey is finished.
Happy Thanksgiving Day! Be thankful you have a kitchen to cook in. Be thankful you have food to eat! Be thankful you are surrounded by those you love!
1 Tbsp olive oil 3 cloves garlic, minced 1 lb. ground beef 1 packet taco seasoning 1 packet ranch dressing mix 1 28 oz. can tomatoes 1 15 oz. can kidney beans 1 15 oz. can black beans 1 cup can of corn ¼ bunch fresh cilantro
1. Cook the minced garlic in a large pot over medium/high heat with one Tbsp of olive oil for 1-2 minutes. Add the ground beef and cook until thoroughly browned.
2. Add the taco seasoning and ranch dressing mix to the browned meat and stir until they have dissolved in the meat juices. Add the can of diced tomatoes, black beans and kidney beans including all of the juices in the cans.
3. Add the corn and about a handful of chopped cilantro leaves. Add one cup of water if desired. Stir well and heat through for 10 minutes. You can serve your Taco Soup with tortilla chips, sour cream, and cheddar cheese or by its self! The choice is yours…
At home this is one of the favorites. It’s usually good on colder days but as we are heading to the Autumn Season, I wanted to add it in. I hope you try it and like it.
1 large onion, finely chopped 1 large head garlic, cloves separated, peeled and bruised 3 kg lamb shoulder, trimmed of excess fat, cut into large chunks rock salt white pepper dried bay leaves sweet paprika 2 x 750 ml bottles red wine (or enough to cover the meat) 80 ml olive oil 1 bunch flat-leaf parsley
Marinating time 4 hours
Scatter some of the onion in the base of a large casserole pot, followed by some garlic and a layer of lamb chunks. Sprinkle with rock salt, white pepper, a torn bay leaf and 1 teaspoon of paprika. Repeat the layers until all the lamb is used. Pour in red wine to cover the lamb. Cover the pot and leave to marinate for at least 4 hours, unrefrigerated.
Preheat the oven to 200°C. Check the wine level you may need to top it up as the meat soaks some up while marinating. Pour over the olive oil and place the stems of parsley on top. Cover with a tight-fitting lid or foil, making sure the pot is well sealed around the edges. Cook for about 45 minutes (or until you can smell the wonderful aroma), then reduce the heat to 180°C and cook for another 2¼ hours.
You can serve with potatoes or white rice and vegetables.
400g Salted cod 500g Potatoes 1 Large Onion 1 Garlic head 6 Eggs Pepper to taste Parsley to taste Oil to taste Salt to taste Black Olives to taste
To prepare Bacalhau à Bras (Portuguese Traditional Dish) you need to have placed the Cod fish in a pan or dish in water overnight and keep changing the water regularly so it won’t be too salty. With your hands shred the Cod fish into tiny pieces as you remove all the bones and skin.
In the meantime, cut the potatoes into tiny matchsticks or use your grader to shred them finely and the Onion into thin rings.
Fry the potatoes in a pan and set them to one side, drying them on sheets of paper towels.
Moments after, in a deep pan with oil, stir in the onions and garlic until golden, then add the pieces of salt cod, and cook for a few minutes, until it soaks up the oil.
At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.
Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!
The Bacalhau à Bras has to be served hot, with parsley and black olives.
To make the caramel, pour the water into a heavy-based saucepan and add the sugar, pouring it into the centre of the water so it doesn’t touch the sides of the pan. Cook over medium heat for 10 minutes without stirring. The caramel will slowly colour from blonde to a rich, dark brunette. Pour into dishes to set.
To make the custard, put the sugar in a bowl and whisk in the eggs one at a time until the mixture is slight bubbly.
Put the milk, cinnamon, lemon and vanilla in a saucepan and bring to boil, then remove from the heat and stir into the egg mixture, being careful not to over-stir.
Preheat the oven to 150°C. Strain the milk mixture into a jug, then pour into each dish, swirling as you do so the toffee doesn’t crack in one spot. Place the dishes in an ovenproof dish and fill the dish with water to halfway up the smaller dishes. Bake for 30 minutes, turning the dish around after 15 minutes so the flans cook evenly. Let them rest for 30 minutes before running a knife around the edges of the dishes and turning the flans onto serving plates.
Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.
Mix ground turkey in a bowl with the crushed peppers, minced garlic, salt, pepper and rosemary.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt. When the meat is about ready add the onion and a little more pepper, salt, crushed red pepper and minced garlic.
Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan
*Please note you can substitute the Pasta Orecchiette for a pasta of your preference.
2 Salmon fillets 1/2 pound Asparagus 1/2 pound red potatoes 2 tablespoons olive oil 1/2 teaspoon Paprika Salt and Pepper to taste 2 garlic cloves chopped 1 tablespoon hot sauce
*Marinate the salmon fillets in a bowl with a tablespoon of olive oil, hot sauce, chopped garlic, paprika, and salt and pepper to taste. *Cover it and let it marinate in the fridge for about 2 hours. *Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit. *Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet. *Chop the asparagus in halves and add them to the baking sheet. *Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
1 kg pork cut into 2 cm cubes
100 ml dry white wine
500 ml (2 cups) milk
4 bay leaves
2 tbsp olive oil
4 garlic cloves, crushed
8 escallops, thinly sliced
200 ml vermouth
1.5 kg clams purged
375 ml (1½ cups) chicken stock
1 bunch thyme, tied with kitchen string
chopped coriander leaves and fried potatoes, to serve
4 red peppers
15 (about 1 bulb) garlic cloves, unpeeled
2 tbsp olive oil
To make roasted paste, preheat oven to 200°C. Place peppers and garlic cloves on a greased oven tray and roast for 45 minutes or until softened and slightly blackened. Transfer to a bowl, cool slightly, then remove peppers and garlic skins. Cut open peppers and remove seeds and juices. Process with garlic in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and cover with oil. Makes 1 cup. Place pork in a bowl with white wine, milk, bay leaves, ½ tsp salt and ¼ tsp white pepper. Cover and refrigerate overnight. Drain, discard liquid and pat dry with paper towel. Preheat oven to 180°C. Heat oil in a large ovenproof saucepan over high heat. Brown pork, in 2 batches, for 3 minutes. Using a slotted spoon, transfer to a bowl. Add garlic and escallops to the same pan and cook over medium heat for 3 minutes or until softened. Stir in ¼ cup paste, vermouth and pork. Transfer pan to the oven and bake, uncovered, stirring occasionally, for 30 minutes or until pork is tender. Add clams, stock and thyme, cover the pan and bake for a further 10 minutes or until the clams have opened. Remove bunch of thyme. Season, scatter with coriander and serve with fried potatoes.